Wednesday, June 20, 2012

Egg sandwich with pancetta & arugula

We all know, and have
possibly loved, that famous breakfast sandwich from a certain fast food
restaurant that starts with a “Mc.” I don’t eat fast food anymore but I love
making a similar homemade version of this classic combination using good,
quality ingredients and fancy-ing it up a bit. I make some adaptation of this sandwich pretty much every
weekend – either for myself, my family, or guests - and it’s a hit every time!

Note: I use over-easy
eggs in this recipe, but do them how you
like…scrambled, poached or sunny-side up eggs all work!

Serves 4 – or make just
one J

8 slices pancetta

4 whole grain English
muffins

4 slices Havarti cheese

4 eggs

Kosher salt & fresh
ground pepper

A large handful baby
arugula

A couple drops of Sriracha
or your favorite hot sauce (optional)

Warm a skillet over
medium heat until hot.Add slices
of pancetta in a single layer.Cook about 1-2 minutes and flip.Cook another 1 minute until browned and crisp.Remove from skillet and set aside on a paper towel lined
plate.

Toast English muffins
until browned and crisp. Remove them from toaster & lightly butter.Place a slice of Havarti between tops
and bottoms of each muffin (this will start the cheese melting while you are
cooking the eggs).

Warm a non-stick pan
over medium-low heat.Once pan is
warm, add a little butter and let melt.Crack 2 eggs into the pan without breaking yolks.Sprinkle with salt & pepper.Let cook about 3 minutes or until the
white is mostly set.Flip over and
cook for about another 30 seconds.Remove and place eggs on bottom halves of English muffins.Repeat with remaining 2 eggs.

Finish assembling
sandwiches by topping the egg with a 2 slices of pancetta, a few leaves of
arugula, Sriracha (if desired) and the muffin top. Done!